Teeccino Caramel Nut Cake
Cook Time 1 hour
Total Time 1 hour
Servings 9 people
- 1/2 cup chopped walnuts
- 1 cup non-dairy milk
- 3 tea bags Teeccino Dandelion Caramel Nut Herbal Tea
- 2 cup gluten-free all purpose flour
- 3/4 cup white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Pre-heat oven to 350°F and grease a 8x8 cake pan
Place the walnuts on a cookie sheet and toast for 6 minutes, or until golden brown. Place aside.
In a small sauce pan, bring the non-dairy milk to a boil. Remove from heat and add the tea bags. Let steep for at least 10 minutes.
In a medium bowl, sift the dry ingredients.
Add the coconut oil, apple cider vinegar, and vanilla extract and mix. Then remove the tea bags from milk and add to batter. Lastly mix in the walnuts.
Pour batter into the greased pans and bake for 30 minutes, or until a toothpick comes out clean.
Cool completely on a wire rack before removing cake from pan.
Calories: 315kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Sodium: 214mg | Potassium: 178mg | Fiber: 3g | Sugar: 18g | Vitamin A: 103IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg